Blueberry Cookies

Blueberry cookies are moist, melt-in-your-mouth cookies filled with fresh juicy blueberries, white chocolate, and blueberry cheesecake filling.

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Blueberry cookies combine juicy blueberries, white chocolate, and cream cheese. These yummy cookies have the perfect texture, with a soft and chewy center and crispy edges. Bursting with blueberry flavor, these indulgent cookies taste like a sweeter blueberry muffin top or even blueberry pie. 

If you love blueberry desserts you’ll want to make Blueberry Hand Pies, Blueberry Cream Cheese Danish, and Blueberry Lemon Blondies.

Blueberry Cookies Ingredients

Substitutions and Additions

FLOUR: It is perfectly fine to substitute self-rising flour for the all-purpose flour in this recipe. If you do, be sure to omit the baking powder and salt. 

BUTTER: If you use unsalted butter, add ¼ teaspoon of salt. 

BERRIES: Use any berries you’d like in this perfect cookie recipe. Raspberries, chopped strawberries, or a berry blend are all good options. Frozen berries will work instead of fresh, and there is no need to thaw them.

NUTS: If you love nuts in your cookies, add chopped walnuts or pecans in with the white chocolate chips. Pressing some sliced almonds on top of the cookies before baking will give them a nice touch.

LEMON: Blueberry and lemon are a great combination. Add a little bit of lemon zest to these soft cookies for a yummy hint of lemon.

How to Make This Blueberry Cookies Recipe

PRO TIP: This will make about 14 to 16 (2.6 to 2.8-ounce filled dough balls) so needless to say, these are pretty big cookies. They need to be large enough to form a cavity in them to fill without crushing the blueberries. 

STEP ONE: In a small bowl, combine dry ingredients: flour, salt, baking powder, and cornstarch.

STEP TWO: In a large mixing bowl, using a handheld mixer on medium speed, beat together the butter and granulated sugar for 1 to 2 minutes or until fluffy and well combined. 

STEP THREE: Add egg and 1 teaspoon of the vanilla extract into the butter/sugar mixture.  Continue to mix for another minute until the batter is smooth.

STEP FOUR: Add flour mixture and mix until just combined.  Your batter will be very thick.

STEP FIVE: Mix in ½ cup of white chocolate chips.

STEP SIX: Using a spatula, gently stir in the fresh blueberries, being careful not to crush them. Remember your mixture will be very thick and a bit crumbly. Set aside while you make your cream cheese filling.

PRO TIP: If you use frozen blueberries instead of fresh, rinse them for a minute or two under cold running water before this step. That will keep your dough from turning purple from the blueberry juice. Thawed berries are even more delicate and easy to crush, so avoid thawing them completely.

STEP SEVEN: In a small mixing bowl, mix together cream cheese, powdered sugar, and 1 teaspoon vanilla extract until fully combined.  Set aside.

STEP EIGHT: Line two baking sheets with parchment paper.

STEP NINE: Gently scoop 1 tablespoon of dough and form it into a ball with your hands. Be careful not to crush blueberries as you’re forming the balls.

PRO TIP: This isn’t a really easy process—it takes gentle hands to both form the dough into balls and also not crush the blueberries, but it’s well worth it. The cookies are tender, soft and chewy, and bursting with blueberries. The cream cheese and blueberry filling is a wonderful surprise when you break open your cookie.

STEP TEN: Make an indentation in the dough ball, forming a small bowl of sorts. Place the ‘dough bowl’ on your prepared baking sheet 2 to 3 inches apart.  Repeat until you have formed 14 to 16 ‘dough bowls’.  You should have excess dough remaining to top your cookies once filled with the blueberry pie filling and the cream cheese mixture. Scoop about 1 teaspoon of the cream cheese filling and 1 teaspoon of the blueberry pie filling into the center of the dough ball.

PRO TIP: If you do not wish to “stuff” your cookies with the cream cheese filling and the blueberry pie filling, you can bake them without it and they will still be very delicious cookies. You will just want to make sure that each cookie weighs about 2.6 to 2.8 ounces so that your cook time remains consistent with the recipe. Just keep an eye on them.

STEP ELEVEN: Use a bit more dough to seal over the filled ‘dough bowl’.  Gently close up the dough and roll it around gently in your hand to seal in the filling so that it does not leak out when baked.  Place the dough ball back on the cookie sheet.

STEP TWELVE: Repeat this process until all the cookies are filled and shaped.  Press a few white chocolate chips and/or blueberries into the top of each cookie ball.  This makes a pretty finished cookie. Place cookie sheets into the freezer for 2 hours to chill before baking.

PRO TIP: Freezing the cookie balls before baking is important to help them maintain their shape when baking. If the dough is too warm, the cookies will spread too much and your end result will not be as pretty. 

STEP THIRTEEN: Preheat oven to 375*F. Bake the chilled cookies for 15 minutes or until just lightly golden around the edges and the center is set. Allow cookies to cool for 2 to 3 minutes on the cookie sheet before removing them to a cooling rack to cool the rest of the way. 

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.

How to Serve

Your delicious blueberry cookies will make for a tasty dessert to bring to your next potluck, or enjoy at home for an afternoon snack. Enjoy your chewy cookies with a cold glass of milk or some warm hot chocolate. These sweet cookies are a delightful way to enjoy blueberries year-round. 

Storage

IN THE FRIDGE: This blueberry cream cookies recipe will keep in an airtight container in the fridge for 2 to 3 days. 

IN THE FREEZER: Once cookies are cool, place them on a cookie sheet and freeze for several hours, then transfer them to a zip-top freezer bag. Store the bag flat in the freezer for up to three months. Freeze unbaked cookie dough for up to 3 months.

Blueberry cookies are a step up from your everyday chocolate chip cookies, filled with berries, white chocolate, and a blueberry cheesecake filling. The tangy blueberries and white chocolate are a magical combination that creates moist, melt-in-your-mouth cookies. 

Frequently Asked Questions

Can I freeze these blueberry cookies? 

This cookie recipe can be frozen for up to three months in an airtight container. You can also freeze the unbaked cookie dough for three months until you are ready to bake them.

Can I use a different kind of berries for this recipe? 

Raspberries, chopped strawberries, or even a combination would all work well in this delicious recipe.

Can I add nuts to this recipe? 

You can certainly mix in ½ cup chopped walnuts or pecans to these cookies for added crunch if you’d like.

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Blueberry Cookies

Blueberry cookies are moist, melt-in-your-mouth cookies filled with fresh juicy blueberries, white chocolate, and blueberry cheesecake filling.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Freeze Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 14

Ingredients

  

• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, room temperature
• ⅔ cup granulated sugar
• 2 teaspoons vanilla extract, divided
• 1 egg
• ½ cup white chocolate chips, plus additional for cookie tops
• ¾ cup fresh blueberries, plus additional for cookie tops
• 4 ounces cream cheese, room temperature
• ¼ cup powdered sugar
• ½ cup canned blueberry pie filling

Instructions

 

• In a small bowl, combine dry ingredients: flour, salt, baking powder, and cornstarch.
• In a large mixing bowl, using a handheld mixer on medium speed, beat together the butter and granulated sugar for 1 to 2 minutes or until fluffy and well combined.
• Add egg and 1 teaspoon of the vanilla extract into butter/sugar mixture. Continue to mix for another minute until the batter is smooth.
• Add flour mixture and mix until just combined. Your batter will be very thick.
• Mix in ½ cup of white chocolate chips.
• Using a spatula, gently stir in the fresh blueberries, being careful not to crush them. Remember your mixture will be very thick and a bit crumbly. Set aside while you make your cream cheese filling.
• In a small mixing bowl, mix together cream cheese, powdered sugar, and 1 teaspoon vanilla extract until fully combined. Set aside.
• Line two baking sheets with parchment paper.
• Gently scoop 1 tablespoon dough and form into a ball with your hands. Be careful not to crush blueberries as you’re forming the balls.
• Make an indentation in the dough ball, forming a small bowl of sorts. Place the ‘dough bowl’ on your prepared baking sheet 2 to 3 inches apart. Repeat until you have formed 14 to 16 ‘dough bowls’. You should have excess dough remaining to top your cookies onced filled with the blueberry pie filling and the cream cheese mixture. Scoop about 1 teaspoon of the cream cheese filling and 1 teaspoon of the blueberry pie filling into the center of the dough ball.
• Use a bit more dough to seal over the filled ‘dough bowl’. Gently close up the dough and roll it around gently in your hand to seal in the filling so that it does not leak out when baked. Place the dough ball back on the cookie sheet.
• Repeat this process until all the cookies are filled and shaped. Press a few white chocolate chips and/or blueberries into the top of each cookie ball. This makes a pretty finished cookie. Place cookie sheets into the freezer for 2 hours to chill before baking.
• Preheat oven to 375*F. Bake the chilled cookies for 15 minutes or until just lightly golden around the edges and the center is set. Allow cookies to cool for 2 to 3 minutes on the cookie sheet before removing to a cooling rack to cool the rest of the way.

Notes

• This will make about 14 to 16 (2.6-2.8 ounce filled dough balls) so needless to say these are pretty big cookies. They need to be large enough to form a cavity in them to fill without crushing the blueberries.
• This isn’t a really easy process—it takes gentle hands to both form the dough into balls and also not crush the blueberries, but it’s well worth it. The cookies are tender, soft and chewy, and bursting with blueberries. The cream cheese and blueberry filling is a wonderful surprise when you break open your cookie. These were a favorite all around.
• Freezing the dough balls before baking is important to helping them maintain their shape when baking. If the dough is too warm, the cookies will spread too much and your end result will not be as pretty.
• If you do not wish to “stuff” your cookies with the cream cheese filling and the blueberry pie filling, you can bake them without it and they will still be very delicious cookies.  You will just want to make sure that each cookie weighs about 2.6-2.8 ounces before the cookie so that your cook time remains consistent with the recipe.  Just keep an eye on them.